Hi, I’m Jane. Today, I’m gonna show you how to make mascerponi and nutella filled cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mascerponi and Nutella Filled Cake Recipe
Mascerponi and Nutella Filled Cake is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mascerponi and Nutella Filled Cake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have mascerponi and nutella filled cake using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mascerponi and Nutella Filled Cake:
- Prepare For the cake batter
- Take 1/3 cup Unsweetened Cocoa (preferably bournville)
- Take 2 cup Self-raising Flour
- Get 14 Egg White
- Prepare 1 1/2 cup Sugare
- Take 1 tsp Sugar Vanilla
- Prepare For the filling
- Make ready 250 grams Mascerponi cheese(preferably light)
- Prepare 2 tbsp Sugar
- Prepare 1 cup Extra Thick Cream
- Prepare 4 tbsp Nutella
- Take Glazing
- Get 50 grams Milk chocolate bar
- Take 30 grams Dark chocolate
- Take 1/4 cup Milk
- Get 1/2 cup Dried raspberry
Steps to make Mascerponi and Nutella Filled Cake:
- For the chocolate cake: - Preheat the oven to 180°C/350°F. Place a rack in the center of the oven. - Coat a large ring cake tin with a nonstick cooking spray and dust with some flour. - Combine the flour, cocoa, sugar vanilla and ¾ cup sugar. - In a large bowl, beat the egg whites with an electric mixer for 1 minute until foamy. Add the remaining sugar (3/4 cup) to the egg whites and continue beating until whites hold soft peaks. - Add the flour mixture, to the egg whites, one third at a time, and mix until the batter is fully incorporated. - Spoon the batter into the cake tin and bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean. Remove from the oven and set aside to completely cool down. - Convert the cake to a flat dish.
- To prepare the mascarpone cheese filling: - In a bowl, beat the heavy cream and sugar with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese just to incorporate. Refrigerate. - - Cut 2.5cm/1 inch slice horizontally off top of the cake. - Tear out some of the sponge cake, creating a tunnel and leaving 2.5cm/1 inch shell on the bottom. - Spoon the Nutella evenly in the tunnel and cover with the mascarpone cheese filling. - Replace the top of the cake on top.
- For the glaze on top: - Add the chocolate, milk to a saucepan,put the sauce pan in a bigger pan full of water and heat it up, whilst whisking dark and milk chocolate together. - Drizzle the glaze on top of the cake. - - Then sprinkle the dried raspberry over the chocolate glazing.
So that is going to wrap this up with this exceptional dish mascerponi and nutella filled cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
